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Slow Cooker Korean Beef

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A tender, slightly sweet, gently spicy slow cooker chuck roast that tastes like takeout with minimal effort.

Ingredients

  • 3–4 lb chuck roast, trimmed of excess fat
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar, packed
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 medium onion, thinly sliced
  • 4 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish
  • Cooked rice, for serving
  • Optional: Kimchi, for serving
  • Optional for thickening: 2 tablespoons cornstarch and 2 tablespoons cold water (cornstarch slurry)

Instructions

  1. Trim any large chunks of fat from the chuck roast and pat it dry.
  2. In a bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper until the sugar dissolves.
  3. Scatter the thinly sliced onion across the bottom of the slow cooker and pour half the sauce over it.
  4. Place the roast on top of the onions and pour the remaining sauce over the roast.
  5. Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the meat is fork-tender.
  6. Remove the roast and shred the meat with two forks. Thicken the sauce if desired and return the shredded beef to the slow cooker, stirring to coat.
  7. Serve over cooked rice, garnished with sliced green onions and sesame seeds.

Notes

For a gluten-free version, swap in tamari. Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months.

Find it online: https://www.wholesomeeasy.com/slow-cooker-korean-beef/